Kitchen

The KITCHEN at The Boston Public Market

The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

The KITCHEN hosts events, classes, and workshops showcasing the bounty of New England farmers and artisans. We have public classes almost every day, for every taste, ability, and interest, including free and fee-based options:

  • Demos and tastings with local, seasonal ingredients
  • Hands-on classes showcasing different flavors and recipes with chef instruction
  • Experiences celebrating wine, beer, and cocktails
  • Workshops on various cooking styles and cultures
  • Health and wellness programs

ADDITIONAL OPPORTUNITIES:

Private Events and Classes

Looking for a unique venue for a private event, company party, or teambuilding experience? Book a private event or cooking class at The KITCHEN! Please contact kitcheninfo@thetrustees.org for more information.

Volunteer with Us

Looking for a fun way to give back to the community? Love food? Love to eat? Then consider joining our team of KITCHEN volunteers. Go here for more information.

About The Trustees

As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees was a founding member of The Boston Public Market. The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market.

Questions? Comments? Email us at kitcheninfo@thetrustees.org

  • Sea-to-KITCHEN Cooking Class: Lobster Feast with Red's Best

    Lobster fans rejoice! This special cooking class was created just for you. Join us for Sea-to-KITCHEN on Wednesday, August 15 and learn all about lobster and sustainable seafood from our friends at Red’s Best. Get out of your kitchen and into ours with our Farm-to-KITCHEN Cooking Classes (except in this case it’s SEA-to-KITCHEN). In this class, you will learn how to crack into this crafty crustacean and create two classic lobster dishes to add to your culinary repertoire. These recipes will tantalize your taste buds and teach you to utilize lobster in ways you’ve only had in restaurants (but are so easy to recreate a home!). In this class, each attendee will be presented with their own 1.5 pound live lobster. Then, our chef and Red's Best experts will teach attendees how to humanly prepare and cook their lobster, plus how to get every last tidbit of succulent meat from the shell. Then attendees will create two classic New England dishes from scratch guided by our chef. Attendees will then enjoy what they've made together as a group. The Menu: Classic cold lobster salad with homemade aioli on spring greens Lobster bisque with farm-fresh cream from Appleton Farms Sea-to-KITCHEN Lobster Feast Wednesday, August 156:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston In this combination demo and hands-on cooking class our chef will demonstrate techniques and guide you through creating each recipe yourself. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Aug 15
  • Cancelled -- Fresh, Fast and Delicious for Less w/ Project Bread

    Aug 16 11:45AM-12:30PM and 1PM-1:45PM This event has been cancelled.

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Cancelled -- Fresh, Fast and Delicious for Less w/ Project Bread

    This event has been cancelled. Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Aug 16
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Aug 17
  • Nella Pasta-Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Chef Avery (@law_of_pasta) will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Saturday, August 18 from 1:00-3:00 pm Sunday, August 19 from 4:00-6:00 pm Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Aug 18
  • Farm Fresh Skin: A Soap Making Workshop Using Ingredients from the Farm

    Learn the art of handmade soap making with Dr. Carolyn Bessette using organic soap base and all natural ingredients. Participants will craft beautiful artisanal soaps with farm fresh ingredients from Stillman’s Farm, and will learn about the benefits of natural skin care. Rosemary Heirloom Beet, Lavender Heirloom Carrot, Lemon Poppyseed, and Rose Clay Oatmeal are a just a few of the options available. All materials and essential oils will be provided. Each participant will make and take home two 8oz bars of soap. Age 12 and up. About Dr. Carolyn Bessette Carolyn Bessette, M.D., founder of Dr. Bessette Naturals and a former Fortune 500 pharmaceutical company executive, is passionate about natural skin care. She believes “what you put on your skin is like what you eat”. She started her company to educate and inspire people in understanding the importance of chemical-free skin care products for overall health and well-being.

    Aug 18
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Ahhhh SUMMER! The most bountiful time of the year for New England farms. And lucky for us, we get to work with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, July 21 | 5:00-7:00 pm | Mid-Summer Menu Sunday, July 22 | 1:00-3:00 pm | Mid-Summer Menu Wednesday, August 1 | 6:00-8:00 pm | Mid-Summer Menu Friday, August 3 | 6:00-8:00 pm | Mid-Summer Menu Wednesday, August 8 | 6:00-8:00 pm | Mid-Summer Menu Saturday, August 18 | 5:00-7:00 pm | Late Summer Menu Friday, August 31 | 6:00-8:00 pm | Late Summer Menu Friday, September 7 | 6:00-8:00 pm | Late Summer Menu Saturday, September 22 | 5:00-7:00 pm | Late Summer Menu Menu #1: Mid-Summer Warm green bean salad from Stillman's Farm with red wine vinegar, and mustard Walnuts with Q’s nuts and Soluna Garden Farm spices (attendees make spiced nuts) Chestnut Farms fresh chicken prepared "confit" with corn and red pepper chutney, fresh greens with lemon Summer berry shortcakes with boozy whipped cream from Appleton Farms This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Menu #2: Late Summer Blistered Cherry tomato, arugula, and smoked capri fresh goat cheese from Appleton Farms maple apple cider vin reduction Parker House Rolls (attendees make these) Red's Best Lobster salad with caper remoulade Soluna Garden Farm apple pie spice Ice cream, seared peaches/fruit Unfortunately, this menu can NOT be made vegetarian, gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Aug 18
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Chef Avery (@law_of_pasta) will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Saturday, August 18 from 1:00-3:00 pm Sunday, August 19 from 4:00-6:00 pm Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Aug 19
  • Stillman's Farm Tomato Contest

    Aug 19 10AM-1PM

    Stillman's Farm handed out 100 tomato plants this spring and now they are welcoming everyone back for their 2nd annual tomato contest in The KITCHEN at the Boston Public Market. Join us for this FREE event! There will be many categories and fun prizes, and plenty of tomatoes for sampling! There will be useful or tasty prizes for the winners (ie: food you want to eat, gift cards for BPM, not a plastic trophy). The contest is open to all amateur growers, with separate categories for juniors and adults - even if you didn't get your tomato plant from us.

    Timeline:

    Entries may be dropped off August 19th between 10:00 am and 12:45am. Judging will take place at 1 pm. Join us for snacks and tomato sampling from 1 pm to 3 pm.

    What to bring:

    Bring one or more tomatoes. If you have cherry tomatoes, please try to bring 3-5. Did you participate in Stillman's May tomato plant giveaway but do not have a tomato to enter? Bring a picture of your plant! Every participant in our tomato plant giveaway will win a prize just for showing up! Ideally, every entry will be tasted. Don’t have one ready for eating? Bring it anyway.

    Disclaimer: Stillman's will be making up the rules as they go, especially for juniors.

    Categories Junior and Adult:

    • Tastiest (may be separated by variety)
    • Tastiest Cherry Tomato (5 if you have them)
    • Heaviest
    • Ugliest
    • Most Perfect

     Tickets are FREE and open to everyone and all ages!

    Stillman's Farm Tomato Contest

    Stillman's Farm handed out 100 tomato plants this spring and now they are welcoming everyone back for their 2nd annual tomato contest in The KITCHEN at the Boston Public Market. Join us for this FREE event! There will be many categories and fun prizes, and plenty of tomatoes for sampling! There will be useful or tasty prizes for the winners (ie: food you want to eat, gift cards for BPM, not a plastic trophy). The contest is open to all amateur growers, with separate categories for juniors and adults - even if you didn't get your tomato plant from us. Timeline: Entries may be dropped off August 19th between 10:00 am and 12:45am. Judging will take place at 1 pm. Join us for snacks and tomato sampling from 1 pm to 3 pm. What to bring: Bring one or more tomatoes. If you have cherry tomatoes, please try to bring 3-5. Did you participate in Stillman's May tomato plant giveaway but do not have a tomato to enter? Bring a picture of your plant! Every participant in our tomato plant giveaway will win a prize just for showing up! Ideally, every entry will be tasted. Don’t have one ready for eating? Bring it anyway. Disclaimer: Stillman's will be making up the rules as they go, especially for juniors. Categories Junior and Adult: Tastiest (may be separated by variety) Tastiest Cherry Tomato (5 if you have them) Heaviest Ugliest Most Perfect  Tickets are FREE and open to everyone and all ages!

    Aug 19
  • 34th Annual Massachusetts Tomato Contest

    Aug 21 10AM-2PM

    It’s TOMATO season! Learn more about how tomatoes are grown and all about the many different varieties at The KITCHEN in the Boston Public Market.  See commercial tomato growers being judged on the flavor, firmness/slicing quality, color, and shape of their tomatoes. After watching the contest, you’ll never buy bad tomatoes again!

    The contest is sponsored by the New England Vegetable and Berry Growers Association in cooperation with the Massachusetts Department of Agricultural Resources and Mass Farmers’ Markets.

    Schedule:

    • 11:00 am–12:00 pm: Judging
    • 11 am–2 pm: Sampling of tomatoes by the public
    • 12:00 pm: Cooking demo with UMass Extension
    • 1:00 pm: Award Presentation

    This event is FREE and open to everyone. 

    34th Annual Massachusetts Tomato Contest

    It’s TOMATO season! Learn more about how tomatoes are grown and all about the many different varieties at The KITCHEN in the Boston Public Market.  See commercial tomato growers being judged on the flavor, firmness/slicing quality, color, and shape of their tomatoes. After watching the contest, you’ll never buy bad tomatoes again! The contest is sponsored by the New England Vegetable and Berry Growers Association in cooperation with the Massachusetts Department of Agricultural Resources and Mass Farmers’ Markets. Schedule: 11:00 am–12:00 pm: Judging 11 am–2 pm: Sampling of tomatoes by the public 12:00 pm: Cooking demo with UMass Extension 1:00 pm: Award Presentation This event is FREE and open to everyone. 

    Aug 21
  • The Art of The Dumpling with Noodle Lab

    Learn the art of the dumpling. In this fun, hands-on class, Audrey Yap, co-owner of Noodle Lab, will teach attendees how to create dumplings from scratch using two dumpling recipes that were in her family for generations. Audrey will walk attendees through the steps for preparing homemade dough and share secrets for shaping and filling dumplings. Enjoy working alongside classmates and practice shaping and pan searing dumplings to perfection. Plus, learn techniques for making fresh dipping sauce from scratch! Each participate will enjoy 12 dumplings each. While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Chicken and Scallion Dumplings from Chestnut Farms Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Sweet & Savory soy dipping sauce The Art of The Dumpling with Noodle Lab Wednesday, July 25 Wednesday, August 22 Wednesday, September 19 Wednesday, October 176:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Aug 22
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Aug 23 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Aug 23
  • Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. In these classes, we'll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! July, August and September Cocktails: Martini with Short Path flagship Gin & Americano Blanc Bee's Knees with Short Path Summer Gin Ro'jito with Short Path Rosid Rum Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, July 27 from 6:00-7:30 pm Friday, August 24 from 6:00-7:30 pm Friday, September 28 from 6:00-7:30 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Danielle Mendiola Danielle is the Manager of Wholesale & Distribution at Short Path Distillery and enjoys engaging folks in conversations about new spirits, how they're made and how to interact with them. She has an affinity for the classic cocktails (martinis, martinez's, negronis) but loves a good dry, bubbly especially if it goes down well with oysters.

    Aug 24
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Aug 24
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: July 14 July 28 August 11 August 25 September 8 September 22 Topics: July 14 - Let's make pasta with Chef Avery at Nella Pasta! Roll out your dough and make different shapes. Plus eat a delicious local pasta dish. July 28 - Anyone for dumplings? Learn how to make veggie dumpling filling and how to fold the perfect dumpling wrapper with Chef Cleo. August 11 - Breakfast is our favorite meal of the day. How about you? Make cinnamon buns and fruit parfaits with Chef Cleo. August 25 - Sushi is fun to make and eat! Create veggie sushi from scratch with guest chef Molly! September 8 - Let's bake! Stephanie will teach us how to make chocolate eclairs using farm fresh cream from Appleton and chocolate from Taza. September 22 - Emily from Red Apple Farm is excited to teach us her famous Apple Bread Pudding recipe and teach us about the different apple varieties that grow on the farm. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Aug 25
  • KITCHEN Master Class: Summertime Veggies or Chicken Three-Ways

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. This summer we have two different topics; each class covers one of these topics. Take both to become a master! Summertime Veggies Chicken Three-Ways In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours on Saturday, from 1:00-3:00 pm. Saturday, July 14 | Summertime Veggies Saturday, July 28 | Summertime Veggies Saturday, August 11 | Summertime Veggies Saturday, August 25 | Chicken 3-ways Saturday, September 15 | Chicken 3-ways Saturday, September 29 | Chicken 3-ways Summertime Veggies: Celebrate summer by making fresh veggies the star of your plate Peach and tomatos from Stillman's Farm with warm ricotta and basil, honey fruit shrub from Corner Stalk Farm (attendees make ricotta from scratch) Warm cranberry bean salad with sumac onions, asiago cheese from Appleton Farms, local grains, and herbs from Corner Stalk Farm. Tacos with peppers, zucchini, onions and elote (off the cob Mexican-style sweet corn) and spicy salsa verde from Stillman's Farm and pickled green tomatoes Chicken Three-Ways: Chicken that's thoughtfully raised and expertly prepared in three classic styles (chicken sourced from Chestnut Farms) Appleton Farms buttermilk fried chicken with fresh gravy and a simple green salad "Trussed" and roasted chicken with fresh herbs and simple seasoning with herbed potatoes Traditional chicken tikka masala using spice blends from Soluna Garden Farm The Summertime Veggie menu is completely vegetarian and can be made vegan or gluten-free. The Chicken 3-ways menu cannot be made vegetarian, vegan or gluten-free. Please email kitcheninfo@thetrustees.org for special dietary requests. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Aug 25
  • Farm-to-KITCHEN Cooking Class: Classic Greek Flavors with Chef Jody Adams

    The KITCHEN at the Boston Public Market is honored to welcome James Beard Award Winner and Top Chef Masters contestant Chef Jody Adams for a very special hands-on cooking experience. In Chef Adams' class, attendees will learn the traditional Greek cuisine that has people lining up for her newest restaurants, Saloniki, in Boston and Cambridge. She will also draw on techniques and flavors of her other popular restaurants, Trade, Porto, and formerly, Rialto. Join us to cook side-by-side with one of Boston's most prestigious chef heros who is committed to highlighting New England’s local farmers, fishermen and artisans on her menus! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Adams you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Wednesday, July 11 | 6-8 pm Wednesday, August 29 | 6-8 pm Wednesday, September 26 | 6-8 pm Menu: Meze: Dakos Salad, Halloumi, Horta, Herb Salad from Stillman's Farm Chestnut Farms Chicken Souvlaki and Siena Farm Zucchini Fritters with Tzatziki Portokalopita (Orange Yogurt Cake) made with Appleton Farms yogurt This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $72 for Trustees member and $90 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jody Adams In 2016 the James Beard Award-winning Chef Jody Adams shut the doors on her Harvard Square restaurant Rialto after an extraordinary 22-year run. Great food, in her view, no longer depended on a fine dining environment. She turned her attention to the Boston restaurants she built and runs with partners Eric Papachristos, Sean Griffing and Jon Mendez. The lively restaurant TRADE had been rocking on the Greenway in the financial district since 2011. And Saloniki, a fast-casual Greek restaurant in the Fenway, has had lines snaking out the door from its opening day in 2015; its Cambridge spinoff, little more than a year old, is equally popular. Finally, diners looking for a taste of Adams’ signature Mediterranean dishes without the white-tablecloth formality have found a safe harbor in Porto, a full-service restaurant next to Sak’s Fifth Avenue that opened a few months before Rialto closed. “I never stand still,” Adams says. With a closetful of “best” awards for her food and restaurants, Adams is proudest of her work advocating for children’s welfare or combating hunger through her support of the Boston Food Bank. In 2010 she received the Humanitarian of the Year Award from Share our Strength. During regular visits to Haiti, she helps to shape and maintain the hospitality programs for Partners in Health facilities. Adams might now be perched at the pinnacle of her career, except that another pinnacle might be just around the corner. A third Saloniki is planned to open in Harvard Square next fall. She’s definitely not standing still. Adams will be inducted to the prestegious James Beard Foundation’s “Who’s Who” list in May of 2018.

    Aug 29
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Sunday, August 5 from 4:00-6:00 pm Saturday, August 18 from 1:00-3:00 pm Sunday, August 19 from 4:00-6:00 pm Thursday, August 30 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Aug 30
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Aug 30 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Aug 30
  • Cancelled -- Market Test KITCHEN: Demo + Tasting

    Aug 31 12-1PM This event has been cancelled.

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public.

    Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted.

    Please RSVP so we can provide enough samples for everyone!

    Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Cancelled -- Market Test KITCHEN: Demo + Tasting

    This event has been cancelled. Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Aug 31
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Ahhhh SUMMER! The most bountiful time of the year for New England farms. And lucky for us, we get to work with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Friday, July 6 | 6:00-8:00 pm | Mid-Summer Menu Saturday, July 21 | 5:00-7:00 pm | Mid-Summer Menu Wednesday, August 1 | 6:00-8:00 pm | Mid-Summer Menu Friday, August 3 | 6:00-8:00 pm | Mid-Summer Menu Saturday, August 18 | 5:00-7:00 pm | Late Summer Menu Friday, August 31 | 6:00-8:00 pm | Late Summer Menu Friday, September 7 | 6:00-8:00 pm | Late Summer Menu Saturday, September 22 | 5:00-7:00 pm | Late Summer Menu Menu #1: Mid-Summer Warm green bean salad from Stillman's Farm with red wine vinegar, and mustard Walnuts with Q’s nuts and Soluna Garden Farm spices (attendees make spiced nuts) Chestnut Farms duck breast with corn and red pepper chutney, fresh greens with lemon Summer berry shortcakes with boozy whipped cream from Appleton Farms This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Menu #2: Late Summer Blistered Cherry tomato, arugula, and smoked capri fresh goat cheese from Appleton Farms maple apple cider vin reduction Parker House Rolls (attendees make these) Red's Best Lobster salad with caper remoulade Soluna Garden Farm apple pie spice Ice cream, seared peaches/fruit Unfortunately, this menu can NOT be made vegetarian, gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Aug 31
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, July 7, 5:00-6:30 pm Saturday, July 14, 5:00-6:30 pm Saturday, August 4, 5:00-6:30 pm Saturday, August 11, 5:00-6:30 pm Saturday, September 1, 5:00-6:30 pm Saturday, September 8, 5:00-6:30 pm Saturday, October 6, 5:00-6:30 pm Saturday, November 3, 5:00-6:30 pm Saturday, December 1, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Sep 1
  • Nella Pasta-Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Chef Avery (@law_of_pasta) will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Saturday, August 18 from 1:00-3:00 pm Sunday, August 19 from 4:00-6:00 pm Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Sep 6
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Sep 6 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Sep 6
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Ahhhh SUMMER! The most bountiful time of the year for New England farms. And lucky for us, we get to work with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Friday, July 6 | 6:00-8:00 pm | Mid-Summer Menu Saturday, July 21 | 5:00-7:00 pm | Mid-Summer Menu Wednesday, August 1 | 6:00-8:00 pm | Mid-Summer Menu Friday, August 3 | 6:00-8:00 pm | Mid-Summer Menu Saturday, August 18 | 5:00-7:00 pm | Late Summer Menu Friday, August 31 | 6:00-8:00 pm | Late Summer Menu Friday, September 7 | 6:00-8:00 pm | Late Summer Menu Saturday, September 22 | 5:00-7:00 pm | Late Summer Menu Menu #1: Mid-Summer Warm green bean salad from Stillman's Farm with red wine vinegar, and mustard Walnuts with Q’s nuts and Soluna Garden Farm spices (attendees make spiced nuts) Chestnut Farms duck breast with corn and red pepper chutney, fresh greens with lemon Summer berry shortcakes with boozy whipped cream from Appleton Farms This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Menu #2: Late Summer Blistered Cherry tomato, arugula, and smoked capri fresh goat cheese from Appleton Farms maple apple cider vin reduction Parker House Rolls (attendees make these) Red's Best Lobster salad with caper remoulade Soluna Garden Farm apple pie spice Ice cream, seared peaches/fruit Unfortunately, this menu can NOT be made vegetarian, gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Sep 7
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Sep 7
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: July 14 July 28 August 11 August 25 September 8 September 22 Topics: July 14 - Let's make pasta with Chef Avery at Nella Pasta! Roll out your dough and make different shapes. Plus eat a delicious local pasta dish. July 28 - Anyone for dumplings? Learn how to make veggie dumpling filling and how to fold the perfect dumpling wrapper with Chef Cleo. August 11 - Breakfast is our favorite meal of the day. How about you? Make cinnamon buns and fruit parfaits with Chef Cleo. August 25 - Sushi is fun to make and eat! Create veggie sushi from scratch with guest chef Molly! September 8 - Let's bake! Stephanie will teach us how to make chocolate eclairs using farm fresh cream from Appleton and chocolate from Taza. September 22 - Emily from Red Apple Farm is excited to teach us her famous Apple Bread Pudding recipe and teach us about the different apple varieties that grow on the farm. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Sep 8
  • The Lost Family, a Novel by Jenna Blum: Free Demo, Tasting & Book Signing

    Join us at The KITCHEN at the Boston Public Market as we host author Jenna Blum, who just released her much anticipated novel, The Lost Family. Jenna's book creates a vivid portrait of marriage, family, and the haunting grief of World War II in this emotionally charged, beautifully rendered story that spans a generation, from the 1960s to the 1980s. She also uses food culture as a deeply integral component of her story of family. Jenna joins us to demo several of her recipes, talk about her book, and sign copies of it. Jenna will demonstrate how to prepare a creamy local mushroom soup and baguette crostini - a recipe that's perfect for fall and shows up in a central way to one of her book's characters. Jenna will demonstrate the steps of making the dish and will provide small samples. This event is FREE and everyone is welcome. About Jenna Blum and The Lost Family One of Oprah’s Top 30 Women Writers, Jenna Blum made an astounding debut with her award-winning novel Those Who Save Us, a long-running New York Times and international bestseller which resonated profoundly with readers and garnered effusive critical praise. With her mesmerizing new novel, THE LOST FAMILY (Harper; $27.99; Hardcover; On Sale: June 5, 2018; ISBN: 9780062742162), this dynamic storyteller returns with an immersive, emotionally riveting family saga about the reverberations of World War II across generations. In 1965 Manhattan, patrons flock to Masha’s to savor its Brisket Bourguignon and admire its dashing owner and head chef Peter Rashkin. With his movie-star good looks and tragic past, Peter, a survivor of Auschwitz, is the most eligible bachelor in town. But Peter does not care for the many women who parade through the restaurant hoping to catch his eye. Running Masha’s consumes him, as does his terrible guilt over surviving the horrors of the Nazi death camp while his wife, Masha—the restaurant’s namesake—and two young daughters perished. Then exquisitely beautiful June Bouquet, an up-and-coming young model, appears at the restaurant, piercing Peter’s guard. Though she is twenty years his junior, the two begin a passionate courtship. When June unexpectedly becomes pregnant, Peter proposes, hoping a new family will allow him to let go of the horror of the past. But over the next two decades, the indelible sadness of those memories will overshadow Peter, June, and their daughter Elsbeth, transforming them in shocking, heartbreaking, and unexpected ways. Spanning three cinematic decades, from the explosive 1960s and swinging 1970s to the glittering 1980s, Jenna Blum artfully brings to the page a husband devastated by a grief he cannot name, a frustrated wife struggling to compete with a ghost she cannot banish, and a daughter sensitive to the pain of both her own family and another lost before she was born. “Peter was inspired by a survivor I had the immense privilege of interviewing for the Steven Spielberg Survivors of the Shoah Visual History Foundation,” Blum says. “We know about the Nazi atrocities, but we rarely consider the next chapter: the survivor coming to a new country to rebuild—while coping with the memory of the loved ones he lost. And when a weeping reader told me that her husband, a survivor’s son, had grappled his whole life with his beloved father’s emotional distance, I knew I had to write about the effects of war on an entire family.” Jenna Blum is the New York Times and # 1 international bestselling author of novels Those Who Save Us and The Stormchasers and the novella “The Lucky One” in Grand Central. Jenna has taught novel workshops for 20 years at Grub Street Writers in Boston, where she earned her M.A. at Boston University. In addition to interviewing Holocaust survivors for the Shoah Foundation, Jenna is a public speaker and avid cook: she creates and tests all the recipes in her novels. Please visit Jenna on her website, www.jennablum.com, and on Facebook, Instagram, and Twitter (@Jenna_Blum). Timely and timeless, Jenna Blum’s new novel THE LOST FAMILY is a powerhouse not to be missed, a charming, funny, and elegantly bittersweet study of the costs of loss and love. We hope you will plan prominent review/feature attention for this gorgeously written book, and we’ll be in touch to discuss the possibility of an interview.

    Sep 8
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, July 7, 5:00-6:30 pm Saturday, July 14, 5:00-6:30 pm Saturday, August 4, 5:00-6:30 pm Saturday, August 11, 5:00-6:30 pm Saturday, September 1, 5:00-6:30 pm Saturday, September 8, 5:00-6:30 pm Saturday, October 6, 5:00-6:30 pm Saturday, November 3, 5:00-6:30 pm Saturday, December 1, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Sep 8
  • Baking School: Ice Cream Cakes with Chef Cleo

    We're celebrating summer with a special treat: Ice Cream Cakes! Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect desserts. This July, August and September we've decided to through all Baking School rules out the window and spend some time focused on everyone's favorite summer dessert so we've parnered with the ice cream experts, Crescent Ridge Dairy! Attendees will work in teams to make ice cream from scratch using farm-fresh cream and all the toppings, like fresh ganache and vanilla whipped cream. They will also learn how to make the perfect, moist cake. Attendees will also enjoy a wine tasting of three local winesfrom the Massachusetts Wine Shop as they create their cakes! Baking School is scheduled for Sundays from 1:00-3:00 pm. Dates: July 8 July 15 August 5 August 12 September 9 September 16 Topics and Dates: July | Fresh Stillman's Farm strawberry ice cream with classic vanilla cake and Appleton Farms whipped cream - strawberries sourced from Stillman's Farm August | Decadent Taza Chocolate ice cream with Q's Nuts peanut butter cake and a rich Taza ganache and Q's nuts topping September | Mint chocolate chip ice cream using fresh mint from Corner Stalk Farms and Taza Chocolate with a moist Taza Chocolate cake and Appleton Farms whipped cream About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Sep 9
  • Farm-to-KITCHEN Cooking Class: Native Foods of Massachusetts

    This September, we are excited to bring you a very special cooking experience that focuses on the foods and cooking styles of Massachusett's Native American Tribe, the Wampanoag, who resided in Eastern Massachusetts during the 17th century and whose decendants still live in the Commonwealth today. This class will highlight pre-colonial diets and farming practices, including seasonal rounds of fishing, planting, harvesting, hunting, and seed saving, while also providing some insight into the past and current Wampanoag population. While fairly invisible in our current food system, the Wampanoag contributed greatly to our food production knowledge and our understanding of seasonal eating. This class sets out to honor these great people and educate attendees on the history of local food. Our menu focuses on the Wampanoag's "three sisters" crops of corn, beans and squash, which will be in peak season in September. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Sunday, Sept 9 | 4-6 pm Friday, Sept 21 | 6-8 pm Sunday, Sept 30 | 4-6 pm Menu: Smoked Fish and Green Bean Salad, featuring fish from Boston Smoked Fish Co. Sweet Corn and Squash Fritters with Crema Easy Drop Berry Shortcakes with fresh Appleton Farms cream This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.   About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Sep 9
  • "Aw Shucks" Hands-on Raw Bar with Red’s Best

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. “Aw, Shucks” Hands-on Raw Bar combines two of our favorite things: fresh shellfish and wine. Red’s Best will supply their fresh, local and sustainably-caught oysters, clams, and a variety of seasonal shellfish. One of their expert shuckers and seafood aficionados will guide participants through a shucking lesson. Everyone will get eat their fill of these raw delicacies and will add “oyster shucking” to their list of new skills! While you’re tasting the finest bivalves New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. We'll also have a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts' cheeses. Hands-on Raw Bar with Red's Best Wednesday, June 20 Tuesday, September 116:00-7:30 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston This is a hands-on class, so prepare to get your hands dirty! Book tickets soon as this popular class will sell out. Cost is $55 for Trustees member and $69 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Sep 11
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Sep 13 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Sep 13
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Sep 14
  • Mixology Class with Bully Boy Distillers

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Bully Boy Distillers liquors paired with their freshly made bitters and syrups. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. Working in a small group, participants will learn how to make three cocktails start to finish and talk about basic cocktail terminology: up, rocks, stirred vs. shaken, different types of shakers, stirrers, bitters vs. mixers, etc. Learn about every single ingredient and how to reproduce the results at home. In each class, participants will learn three signature cocktails paired with Bully Boy whiskey, rum and gin. Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! July, August, and September Cocktails Classic Brown Derby made with American Straight Whiskey Vodka Gimlet made with Vodka Bees Knees made with Estate Gin October, November and December Cocktails Gin Fizz made with Estate Gin, lemon juice, simple syrup, egg white, topped with soda Candy Apple Rum Punch made with Boston Rum, Grenadine, Local Cider Whiskey Smash made with American Straight Whiskey, Simple, Lemon Wedges, Mint Dates: Friday, July 13 from 6:00-7:30 pm Thursday, August 2 from 6:00-7:30 pm Friday, August 10 from 6:00-7:30 pm Friday, September 14 from 6:00-7:30 pm Friday, October 5 from 6:00-7:30 pm Friday, November 16 from 6:00-7:30 pm Friday, December 21 from 6:00-7:30 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility. Classes will be led by either Alex Koblan or Adrian Navarro from the Bully Boy team. Alex Koblan has been a brand ambassador for Bully Boy for over 2 years and recently took on a full time position running the distillery Tasting Room, events program, and social media/marketing. Her first foray into the beverage industry was with beer which developed into a passion for spirits and all things Bully Boy. Swing by the Tasting Room most nights to catch her in action. Adrian Navarro is one of the lead bartenders in the Bully Boy Tasting Room and has been with the team since the space opened in April of 2017. Adrian's passion for riffs on classic cocktails and sweet liquid treats can be found all over the Bully Boy menu and he prides himself on ensuring each and every guest has a wonderful and unique experience during their visits. Stop in Thursdays through Sundays to see him in action at the Tasting Room!

    Sep 14
  • KITCHEN Master Class: Summertime Veggies or Chicken Three-Ways

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. This summer we have two different topics; each class covers one of these topics. Take both to become a master! Summertime Veggies Chicken Three-Ways In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours on Saturday, from 1:00-3:00 pm. Saturday, July 14 | Summertime Veggies Saturday, July 28 | Summertime Veggies Saturday, August 11 | Summertime Veggies Saturday, August 25 | Chicken 3-ways Saturday, September 15 | Chicken 3-ways Saturday, September 29 | Chicken 3-ways Summertime Veggies: Celebrate summer by making fresh veggies the star of your plate Peach and tomatos from Stillman's Farm with warm ricotta and basil, honey fruit shrub from Corner Stalk Farm (attendees make ricotta from scratch) Warm cranberry bean salad with sumac onions, asiago cheese from Appleton Farms, local grains, and herbs from Corner Stalk Farm. Tacos with peppers, zucchini, onions and elote (off the cob Mexican-style sweet corn) and spicy salsa verde from Stillman's Farm and pickled green tomatoes Chicken Three-Ways: Chicken that's thoughtfully raised and expertly prepared in three classic styles (chicken sourced from Chestnut Farms) Appleton Farms buttermilk fried chicken with fresh gravy and a simple green salad "Trussed" and roasted chicken with fresh herbs and simple seasoning with herbed potatoes Traditional chicken tikka masala using spice blends from Soluna Garden Farm The Summertime Veggie menu is completely vegetarian and can be made vegan or gluten-free. The Chicken 3-ways menu cannot be made vegetarian, vegan or gluten-free. Please email kitcheninfo@thetrustees.org for special dietary requests. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Sep 15
  • Farm-to-KITCHEN Cooking Class: Summer in Rome

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates: Sunday, July 22 from 4:00-6:00 pm Sunday, August 12 from 4:00-6:00 pm Saturday, September 15 from 5:00-7:00 pm Sunday, September 23 from 4:00-6:00 pm Menu: Fried local zucchini flowers from Stillman's Farm stuffed with Appleton Farms ricotta Catch of the Day from Red's Best with fresh Salsa Verde using veggies from Stillman's Farm George Howell coffee granita with homemade cream from Appleton farms This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Sep 15
  • Flavors of India with Mint Labs

    Join us at The KITCHEN at the Boston Public Market as we host Shrida Vyas of Mint Labs Co, who delights in sharing the tasty recipes of her ancestrial home in India. Shrida will demonstrate how to prepare two flavorful dishes featuring produce from Stillman's Farm. She will demonstrate the steps of making the dish and will provide small samples. This event is great for both vegans and meat lovers, as the dishes can be used in both diets. This event is FREE and everyone is welcome. Please RSVP so we can have enough samples. About Shrida Vyas Shrida was born and raised in India. Her love for cooking started when she moved to America and started cooking her own meals. She started her culinary experiments trying to recreate the magic of the spices she had grown up eating. She regularly documents her dishes on Mint.labs.She wants to help demystify Indian food and spices. Her food is a blend of traditional recipes passed on through generations and presented with a modern take.

    Sep 16
  • Baking School: Ice Cream Cakes with Chef Cleo

    We're celebrating summer with a special treat: Ice Cream Cakes! Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect desserts. This July, August and September we've decided to through all Baking School rules out the window and spend some time focused on everyone's favorite summer dessert so we've parnered with the ice cream experts, Crescent Ridge Dairy! Attendees will work in teams to make ice cream from scratch using farm-fresh cream and all the toppings, like fresh ganache and vanilla whipped cream. They will also learn how to make the perfect, moist cake. Attendees will also enjoy a wine tasting of three local winesfrom the Massachusetts Wine Shop as they create their cakes! Baking School is scheduled for Sundays from 1:00-3:00 pm. Dates: July 8 July 15 August 5 August 12 September 9 September 16 Topics and Dates: July | Fresh Stillman's Farm strawberry ice cream with classic vanilla cake and Appleton Farms whipped cream - strawberries sourced from Stillman's Farm August | Decadent Taza Chocolate ice cream with Q's Nuts peanut butter cake and a rich Taza ganache and Q's nuts topping September | Mint chocolate chip ice cream using fresh mint from Corner Stalk Farms and Taza Chocolate with a moist Taza Chocolate cake and Appleton Farms whipped cream About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Sep 16
  • The Art of The Dumpling with Noodle Lab

    Learn the art of the dumpling. In this fun, hands-on class, Audrey Yap, co-owner of Noodle Lab, will teach attendees how to create dumplings from scratch using two dumpling recipes that were in her family for generations. Audrey will walk attendees through the steps for preparing homemade dough and share secrets for shaping and filling dumplings. Enjoy working alongside classmates and practice shaping and pan searing dumplings to perfection. Plus, learn techniques for making fresh dipping sauce from scratch! Each participate will enjoy 12 dumplings each. While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Chicken and Scallion Dumplings from Chestnut Farms Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Sweet & Savory soy dipping sauce The Art of The Dumpling with Noodle Lab Wednesday, July 25 Wednesday, August 22 Wednesday, September 19 Wednesday, October 176:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Sep 19
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Sep 20 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Sep 20
  • Farm-to-KITCHEN Cooking Class: Native Foods of Massachusetts

    This September, we are excited to bring you a very special cooking experience that focuses on the foods and cooking styles of Massachusett's Native American Tribe, the Wampanoag, who resided in Eastern Massachusetts during the 17th century and whose decendants still live in the Commonwealth today. This class will highlight pre-colonial diets and farming practices, including seasonal rounds of fishing, planting, harvesting, hunting, and seed saving, while also providing some insight into the past and current Wampanoag population. While fairly invisible in our current food system, the Wampanoag contributed greatly to our food production knowledge and our understanding of seasonal eating. This class sets out to honor these great people and educate attendees on the history of local food. Our menu focuses on the Wampanoag's "three sisters" crops of corn, beans and squash, which will be in peak season in September. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Sunday, Sept 9 | 4-6 pm Friday, Sept 21 | 6-8 pm Sunday, Sept 30 | 4-6 pm Menu: Smoked Fish and Green Bean Salad, featuring fish from Boston Smoked Fish Co. Sweet Corn and Squash Fritters with Crema Easy Drop Berry Shortcakes with fresh Appleton Farms cream This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.   About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Sep 21
  • Cancelled -- Market Test KITCHEN: Demo + Tasting

    Sep 21 12-1PM This event has been cancelled.

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public.

    Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted.

    Please RSVP so we can provide enough samples for everyone!

    Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Cancelled -- Market Test KITCHEN: Demo + Tasting

    This event has been cancelled. Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Sep 21
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: July 14 July 28 August 11 August 25 September 8 September 22 Topics: July 14 - Let's make pasta with Chef Avery at Nella Pasta! Roll out your dough and make different shapes. Plus eat a delicious local pasta dish. July 28 - Anyone for dumplings? Learn how to make veggie dumpling filling and how to fold the perfect dumpling wrapper with Chef Cleo. August 11 - Breakfast is our favorite meal of the day. How about you? Make cinnamon buns and fruit parfaits with Chef Cleo. August 25 - Sushi is fun to make and eat! Create veggie sushi from scratch with guest chef Molly! September 8 - Let's bake! Stephanie will teach us how to make chocolate eclairs using farm fresh cream from Appleton and chocolate from Taza. September 22 - Emily from Red Apple Farm is excited to teach us her famous Apple Bread Pudding recipe and teach us about the different apple varieties that grow on the farm. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Sep 22
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Ahhhh SUMMER! The most bountiful time of the year for New England farms. And lucky for us, we get to work with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, July 21 | 5:00-7:00 pm | Mid-Summer Menu Sunday, July 22 | 1:00-3:00 pm | Mid-Summer Menu Wednesday, August 1 | 6:00-8:00 pm | Mid-Summer Menu Friday, August 3 | 6:00-8:00 pm | Mid-Summer Menu Wednesday, August 8 | 6:00-8:00 pm | Mid-Summer Menu Saturday, August 18 | 5:00-7:00 pm | Late Summer Menu Friday, August 31 | 6:00-8:00 pm | Late Summer Menu Friday, September 7 | 6:00-8:00 pm | Late Summer Menu Saturday, September 22 | 5:00-7:00 pm | Late Summer Menu Menu #1: Mid-Summer Warm green bean salad from Stillman's Farm with red wine vinegar, and mustard Walnuts with Q’s nuts and Soluna Garden Farm spices (attendees make spiced nuts) Chestnut Farms fresh chicken prepared "confit" with corn and red pepper chutney, fresh greens with lemon Summer berry shortcakes with boozy whipped cream from Appleton Farms This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Menu #2: Late Summer Blistered Cherry tomato, arugula, and smoked capri fresh goat cheese from Appleton Farms maple apple cider vin reduction Parker House Rolls (attendees make these) Red's Best Lobster salad with caper remoulade Soluna Garden Farm apple pie spice Ice cream, seared peaches/fruit Unfortunately, this menu can NOT be made vegetarian, gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Sep 22
  • Truffle Making Workshop with Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. Family-Friendly Truffle Making w/ Taza Saturday, August 4, 1:00-2:00 pm Saturday, September 22, 1:00-2:00 pm Saturday, October 6, 1:00-2:00 pm Sunday, November 11, 11:00am-12:00 pm Saturday, December 1, 1:00-2:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Sep 22
  • Farm-to-KITCHEN Cooking Class: Summer in Rome

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates: Sunday, July 22 from 4:00-6:00 pm Sunday, August 12 from 4:00-6:00 pm Saturday, September 15 from 5:00-7:00 pm Sunday, September 23 from 4:00-6:00 pm Menu: Fried local zucchini flowers from Stillman's Farm stuffed with Appleton Farms ricotta Catch of the Day from Red's Best with fresh Salsa Verde using veggies from Stillman's Farm George Howell coffee granita with homemade cream from Appleton farms This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Sep 23
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Chef Avery (@law_of_pasta) will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Saturday, August 18 from 1:00-3:00 pm Sunday, August 19 from 4:00-6:00 pm Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Sep 23
  • Farm-to-KITCHEN Cooking Class: Classic Greek Flavors with Chef Jody Adams

    The KITCHEN at the Boston Public Market is honored to welcome James Beard Award Winner and Top Chef Masters contestant Chef Jody Adams for a very special hands-on cooking experience. In Chef Adams' class, attendees will learn the traditional Greek cuisine that has people lining up for her newest restaurants, Saloniki, in Boston and Cambridge. She will also draw on techniques and flavors of her other popular restaurants, Trade, Porto, and formerly, Rialto. Join us to cook side-by-side with one of Boston's most prestigious chef heros who is committed to highlighting New England’s local farmers, fishermen and artisans on her menus! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Adams you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Wednesday, July 11 | 6-8 pm Wednesday, August 29 | 6-8 pm Wednesday, September 26 | 6-8 pm Menu: Meze: Dakos Salad, Halloumi, Horta, Herb Salad from Stillman's Farm Chestnut Farms Chicken Souvlaki and Siena Farm Zucchini Fritters with Tzatziki Portokalopita (Orange Yogurt Cake) made with Appleton Farms yogurt This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $72 for Trustees member and $90 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jody Adams In 2016 the James Beard Award-winning Chef Jody Adams shut the doors on her Harvard Square restaurant Rialto after an extraordinary 22-year run. Great food, in her view, no longer depended on a fine dining environment. She turned her attention to the Boston restaurants she built and runs with partners Eric Papachristos, Sean Griffing and Jon Mendez. The lively restaurant TRADE had been rocking on the Greenway in the financial district since 2011. And Saloniki, a fast-casual Greek restaurant in the Fenway, has had lines snaking out the door from its opening day in 2015; its Cambridge spinoff, little more than a year old, is equally popular. Finally, diners looking for a taste of Adams’ signature Mediterranean dishes without the white-tablecloth formality have found a safe harbor in Porto, a full-service restaurant next to Sak’s Fifth Avenue that opened a few months before Rialto closed. “I never stand still,” Adams says. With a closetful of “best” awards for her food and restaurants, Adams is proudest of her work advocating for children’s welfare or combating hunger through her support of the Boston Food Bank. In 2010 she received the Humanitarian of the Year Award from Share our Strength. During regular visits to Haiti, she helps to shape and maintain the hospitality programs for Partners in Health facilities. Adams might now be perched at the pinnacle of her career, except that another pinnacle might be just around the corner. A third Saloniki is planned to open in Harvard Square next fall. She’s definitely not standing still. Adams will be inducted to the prestegious James Beard Foundation’s “Who’s Who” list in May of 2018.

    Sep 26
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Sep 27 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Sep 27
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Sep 28
  • Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. In these classes, we'll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! July, August and September Cocktails: Martini with Short Path flagship Gin & Americano Blanc Bee's Knees with Short Path Summer Gin Ro'jito with Short Path Rosid Rum Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, July 27 from 6:00-7:30 pm Friday, August 24 from 6:00-7:30 pm Friday, September 28 from 6:00-7:30 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Danielle Mendiola Danielle is the Manager of Wholesale & Distribution at Short Path Distillery and enjoys engaging folks in conversations about new spirits, how they're made and how to interact with them. She has an affinity for the classic cocktails (martinis, martinez's, negronis) but loves a good dry, bubbly especially if it goes down well with oysters.

    Sep 28
  • Nella Pasta-Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Chef Avery (@law_of_pasta) will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Saturday, August 18 from 1:00-3:00 pm Sunday, August 19 from 4:00-6:00 pm Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Sep 29
  • Sake Mixology with wagamama

    The KITCHEN at the Boston Public Market is honored to welcome our friends from the Faneuil Hall location of wagamama! Beat the heat and expand your mixology knowledge as you create craft cocktails with influences of Japan. This class will teach participants about sake, a traditional rice wine, and its different components. The wagamama mixologist will hold a tasting of three different sakes highlighting the different flavor notes. Then attendees will learn step-by step how to create tasty sweet and sour cocktails at home using those same sakes and will get to sample the cocktails they created. This is a hands-on class. The tasting will feature: kikusui funaguchi honjozo sake (popular japanese offering), chokara extra dry sake (dry sake) and nigori sake (sweet and light). Mixology Menu: Mojito cocktail: kikisui funaguchi honjozo sake, fresh lime juice muddled with ice and fresh mint. topped with soda Painappuru cocktail: sho chiku bai nigori sake, plum wine and a dash of pineapple juice Along with the cocktails, attendees will enjoy Wagamama-inspired bites | chicken panko bao, mixed mushroom and panko eggplant bao and vegetable tempura Sake Mixology with Wagamama Saturday, September 29 from 5:00-6:30 pm The KITCHEN at the Boston Public Market 100 Hanover Street, Boston Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Wagamama wagamama first opened in london in april of 1992 with a clear purpose: to spread positivity through nourishing food. we serve asian food inspired by the flavors of japan, including dishes such as teppanyaki, ramen, donburi, curries, gyoza and steamed buns, along with a list of fresh juices

    Sep 29
  • KITCHEN Master Class: Summertime Veggies or Chicken Three-Ways

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. This summer we have two different topics; each class covers one of these topics. Take both to become a master! Summertime Veggies Chicken Three-Ways In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours on Saturday, from 1:00-3:00 pm. Saturday, July 14 | Summertime Veggies Saturday, July 28 | Summertime Veggies Saturday, August 11 | Summertime Veggies Saturday, August 25 | Chicken 3-ways Saturday, September 15 | Chicken 3-ways Saturday, September 29 | Chicken 3-ways Summertime Veggies: Celebrate summer by making fresh veggies the star of your plate Peach and tomatos from Stillman's Farm with warm ricotta and basil, honey fruit shrub from Corner Stalk Farm (attendees make ricotta from scratch) Warm cranberry bean salad with sumac onions, asiago cheese from Appleton Farms, local grains, and herbs from Corner Stalk Farm. Tacos with peppers, zucchini, onions and elote (off the cob Mexican-style sweet corn) and spicy salsa verde from Stillman's Farm and pickled green tomatoes Chicken Three-Ways: Chicken that's thoughtfully raised and expertly prepared in three classic styles (chicken sourced from Chestnut Farms) Appleton Farms buttermilk fried chicken with fresh gravy and a simple green salad "Trussed" and roasted chicken with fresh herbs and simple seasoning with herbed potatoes Traditional chicken tikka masala using spice blends from Soluna Garden Farm The Summertime Veggie menu is completely vegetarian and can be made vegan or gluten-free. The Chicken 3-ways menu cannot be made vegetarian, vegan or gluten-free. Please email kitcheninfo@thetrustees.org for special dietary requests. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Sep 29
  • Farm-to-KITCHEN Cooking Class: Native Foods of Massachusetts

    This September, we are excited to bring you a very special cooking experience that focuses on the foods and cooking styles of Massachusett's Native American Tribe, the Wampanoag, who resided in Eastern Massachusetts during the 17th century and whose decendants still live in the Commonwealth today. This class will highlight pre-colonial diets and farming practices, including seasonal rounds of fishing, planting, harvesting, hunting, and seed saving, while also providing some insight into the past and current Wampanoag population. While fairly invisible in our current food system, the Wampanoag contributed greatly to our food production knowledge and our understanding of seasonal eating. This class sets out to honor these great people and educate attendees on the history of local food. Our menu focuses on the Wampanoag's "three sisters" crops of corn, beans and squash, which will be in peak season in September. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Sunday, Sept 9 | 4-6 pm Friday, Sept 21 | 6-8 pm Sunday, Sept 30 | 4-6 pm Menu: Smoked Fish and Green Bean Salad, featuring fish from Boston Smoked Fish Co. Sweet Corn and Squash Fritters with Crema Easy Drop Berry Shortcakes with fresh Appleton Farms cream This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.   About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Sep 30
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Chef Avery (@law_of_pasta) will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Saturday, August 18 from 1:00-3:00 pm Sunday, August 19 from 4:00-6:00 pm Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Sep 30
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Oct 4 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Oct 4
  • Mixology Class with Bully Boy Distillers

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Bully Boy Distillers liquors paired with their freshly made bitters and syrups. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. Working in a small group, participants will learn how to make three cocktails start to finish and talk about basic cocktail terminology: up, rocks, stirred vs. shaken, different types of shakers, stirrers, bitters vs. mixers, etc. Learn about every single ingredient and how to reproduce the results at home. In each class, participants will learn three signature cocktails paired with Bully Boy whiskey, rum and gin. Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! October, November and December Cocktails Gin Fizz - Estate Gin, lemon juice, simple syrup, egg white, topped with soda Candy Apple Rum Punch - Boston Rum, Grenadine, Local Cider Whiskey Smash - American Straight Whiskey, Simple, Lemon Wedges, Mint Dates: Friday, October 5 from 6:00-7:30 pm Friday, November 16 from 6:00-7:30 pm Friday, December 21 from 6:00-7:30 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility. Classes will be led by either Alex Koblan or Adrian Navarro from the Bully Boy team. Alex Koblan has been a brand ambassador for Bully Boy for over 2 years and recently took on a full time position running the distillery Tasting Room, events program, and social media/marketing. Her first foray into the beverage industry was with beer which developed into a passion for spirits and all things Bully Boy. Swing by the Tasting Room most nights to catch her in action. Adrian Navarro is one of the lead bartenders in the Bully Boy Tasting Room and has been with the team since the space opened in April of 2017. Adrian's passion for riffs on classic cocktails and sweet liquid treats can be found all over the Bully Boy menu and he prides himself on ensuring each and every guest has a wonderful and unique experience during their visits. Stop in Thursdays through Sundays to see him in action at the Tasting Room!

    Oct 5
  • Market Test KITCHEN

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Go to the link to the left to see vendors & dates. Please RSVP through the link so we can provide enough samples for everyone!

    Oct 5
  • Truffle Making Workshop with Taza Chocolate (+ Whiskey Tasting with Bully Boy Distillers)

    Local Whiskey + Chocolate? It's a match made in heaven! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side, plus taste + learn about craft whiskey made from scratch in Roxbury, Mass. This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream, with the addition of the perfect amount of Bully Boy Whiskey for that extra punch of flavor. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Bully Boy Distillers to lead the group through a whiskey and chocolate tasting & pairing class with three different whiskies and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with Bully Boy Whiskies. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache + Bully Boy Whiskey. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Making Workshop with Taza Chocolate (+ Whiskey Tasting with Bully Boy) Saturday, October 6 from 6:00-7:30 pm Friday, November 9 from 6:00-7:30 pm Friday, December 7 from 6:00-7:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility.

    Oct 6
  • Truffle Making Workshop with Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. Family-Friendly Truffle Making w/ Taza Saturday, October 6, 1:00-2:00 pm Sunday, November 11, 11:00am-12:00 pm Saturday, December 1, 1:00-2:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Oct 6
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: July 14 July 28 August 11 August 25 September 8 September 22 October 6 October 27 November 3 November 17 December 8 December 15 Topics: July 14 - Let's make pasta with Chef Avery at Nella Pasta! Roll out your dough and make different shapes. Plus eat a delicious local pasta dish. July 28 - Anyone for dumplings? Learn how to make veggie dumpling filling and how to fold the perfect dumpling wrapper with Chef Cleo. August 11 - Breakfast is our favorite meal of the day. How about you? Make cinnamon buns and fruit parfaits with Chef Cleo. August 25 - Sushi is fun to make and eat! Create veggie sushi from scratch with guest chef Molly! September 8 - Let's bake! Stephanie will teach us how to make chocolate eclairs using farm fresh cream from Appleton and chocolate from Taza. September 22 - Emily from Red Apple Farm is excited to teach us her famous Apple Bread Pudding recipe and teach us about the different apple varieties that grow on the farm. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Oct 6
  • Nella Pasta-Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Chef Avery (@law_of_pasta) will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Saturday, August 18 from 1:00-3:00 pm Sunday, August 19 from 4:00-6:00 pm Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Oct 7
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share.  Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe.   Baking School is scheduled for Sundays from 1:00-3:00 pm. Challah and Rye Bread Dates: October 7, October 21, November 4 Get ready to get your hands in some dough and join us for our traditional challah and rye bread baking class. Master the science of bread baking with these two classic loaves. We'll start out with a soft and yeasty challah bread and end with a chewy rye bread. Each attendee will make one (1) challah loaf and one (1) rye loaf to take home. Baguettes and Brioche Dates: November 18, December 2, December 16 A classic French bread class you knead! You'll master the simple techniques to making the perfect crispy baguette loaf, while you also perfect the soft tender crumb of the sweet brioche. Each attendee will make one (1) baguette and one (1) loaf of brioche to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Oct 7
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Oct 11 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Oct 11
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, July 7, 5:00-6:30 pm Saturday, July 14, 5:00-6:30 pm Saturday, August 4, 5:00-6:30 pm Saturday, August 11, 5:00-6:30 pm Saturday, September 1, 5:00-6:30 pm Saturday, September 8, 5:00-6:30 pm Friday, October 12, 5:00-6:30 pm Saturday, November 3, 5:00-6:30 pm Saturday, December 1, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Oct 12
  • Market Test KITCHEN

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Go to the link to the left to see vendors & dates. Please RSVP through the link so we can provide enough samples for everyone!

    Oct 12
  • KITCHEN Master Class: Noodles from Around the World

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, October 13 from 1:00-3:00 pm Saturday, October 20 from 1:00-3:00 pm Sunday, November 11 from 1:00-3:00 pm Menu: Noodles from Around the World: Refresh your pasta game with a fresh take on Noodles from Italy, China and Japan* (Italy) Pasta Agli olio: Nella Pasta, fresh herbs, and grated local cheese from Appleton Farms (China) Dan Dan Noodles: Spicy Sichuan noodles made with Soluna Garden Farms spices, Chestnut Farms Pork, and Stillman's Farm cabbage (Japan) Classic Ramen: Savory chicken broth with rice noodles, veggies from Stillman's Farm, and an egg from Chestnut Farm *Please note that we will not be making the actual noodles for this class. This menu can be can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Please email kitcheninfo@thetrustees.org to request vegetarian options. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Oct 13
  • Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece

    It's all Greek to us! This fall, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with TWO traditional menus from Greece. One menu focuses on classic flavors from inland recipes and the other showcases fresh-caught fish prepared in a coastal tradition. Travel with us to the heart of Greece and the far flung isle of Santorini and soak up the fresh flavors, spices, and techniques that would make your γιαγιά (grandma) proud. Learn how to cook new flavors with a seasonal & local twist on the traditional flavors at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, October 13 from 5:00-7:00 pm | Santorini Sunday, October 21 from 4:00-6:00 pm | Santorini Sunday, November 18 from 4:00-6:00 pm | Santorini Sunday, December 9 from 1:00-3:00 pm | Athens Saturday, December 15 from 5:00-7:00 pm | Athens Sunday, December 30 from 4:00-6:00 pm | Athens Santorini Menu: Pantzaria Me Skordalia: Roasted Beets from Stillman's Farm with Garlic-Potato Spread using veggies from Siena Farm Greek-Baked Red's Best White Fish with Ultra Crispy Roasted Potatoes and Lemon-Oregano Sauce from Siena Farm Melopita (Ricotta Honey Cake using Boston Honey Company honey and ricotta from Appleton Farms) Athens Menu: Dakos Salata (toasted bread, tomato, caper, and feta salad sourcing from Stillman's Farm and Appleton Farms) Greek-Style Split Chestnut Farm Chicken with Tzaziki and Seasonal Roasted Vegetables from Siena Farm Ergolavi (Greek Almond Cookies) using Almonds from Q's Nuts Both menus can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Oct 13
  • Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Food

    Everyone says fall in New England is the best - and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies - and lucky us - we get to showcase this splendor in a truly seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Sunday, October 14 from 1:00-3:00 pm Saturday, October 27 from 5:00-7:00 pm Friday, November 2 from 6:00-8:00 pm Saturday, December 22 from 1:00-3:00 pm Sunday, December 23 from 1:00-3:00 pm Menu Stillman's Farm bean and romanesco salad with parsley and a warm Chestnut Farm bacon vin dressing Savory Swiss Chard tarts with Soluna Garden Farm spices, Appleton Farms Cream, and local asiago cheese Seared flank steak from Chestnut Farms with fresh mushrooms from Siena Farm Molasses Ginger Spice Cakes with Soluna Garden Farm spices and cream cheese frosting This menu can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Oct 14
  • Nella Pasta-Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Chef Avery (@law_of_pasta) will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Saturday, August 18 from 1:00-3:00 pm Sunday, August 19 from 4:00-6:00 pm Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Oct 14
  • Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    Everyone says fall in New England is the best - and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies - and lucky us - we get to showcase this splendor in a truly seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Sunday, October 14 from 1:00-3:00 pm Saturday, October 27 from 5:00-7:00 pm Friday, November 2 from 6:00-8:00 pm Saturday, December 22 from 1:00-3:00 pm Sunday, December 23 from 1:00-3:00 pm Menu Stillman's Farm bean and romanesco salad with parsley and a warm Chestnut Farm bacon vin dressing Savory Swiss Chard tarts with Soluna Garden Farm spices, Appleton Farms Cream, and local asiago cheese Seared flank steak from Chestnut Farms with fresh mushrooms from Siena Farm Molasses Ginger Spice Cakes with Soluna Garden Farm spices and cream cheese frosting This menu can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Oct 14
  • The Art of the Dumpling with Noodle Lab

    Learn the art of the dumpling. In this fun, hands-on class, Audrey Yap, co-owner of Noodle Lab, will teach attendees how to create dumplings from scratch using two dumpling recipes that were in her family for generations. Audrey will walk attendees through the steps for preparing homemade dough and share secrets for shaping and filling dumplings. Enjoy working alongside classmates and practice shaping and pan searing dumplings to perfection. Plus, learn techniques for making fresh dipping sauce from scratch! Each participate will enjoy 12 dumplings each. While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Chicken and Scallion Dumplings from Chestnut Farms Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Sweet & Savory soy dipping sauce The Art of The Dumpling with Noodle Lab Wednesday, July 25 Wednesday, August 22 Wednesday, September 19 Wednesday, October 176:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Oct 17
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Oct 18 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Oct 18
  • Market Test KITCHEN

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Go to the link to the left to see vendors & dates. Please RSVP through the link so we can provide enough samples for everyone!

    Oct 19
  • KITCHEN Master Class: Noodles from Around the World

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, October 13 from 1:00-3:00 pm Saturday, October 20 from 1:00-3:00 pm Sunday, November 11 from 1:00-3:00 pm Menu: Noodles from Around the World: Refresh your pasta game with a fresh take on Noodles from Italy, China and Japan* (Italy) Pasta Agli olio: Nella Pasta, fresh herbs, and grated local cheese from Appleton Farms (China) Dan Dan Noodles: Spicy Sichuan noodles made with Soluna Garden Farms spices, Chestnut Farms Pork, and Stillman's Farm cabbage (Japan) Classic Ramen: Savory chicken broth with rice noodles, veggies from Stillman's Farm, and an egg from Chestnut Farm *Please note that we will not be making the actual noodles for this class. This menu can be can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Please email kitcheninfo@thetrustees.org to request vegetarian options. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Oct 20
  • Farm-to-KITCHEN Cooking Class: All Food leads to Rome

    When it comes to food, do as the Romans do. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of three local wines from The Massachusetts Wine Shop. Dates: Saturday, October 20 from 5:00-7:00 PM Saturday, November 10 from 5:00-7:00 PM Sunday, November 11 from 4:00-6:00 PM Sunday, November 25 from 1:00-3:00 PM Saturday, December 8 from 5:00-7:00 PM Sunday, December 16 from 4:00-6:00 PM Menu: Pasta all'Amatriciana: Nella Pasta with Stillman's Quality Meat guanciale and homemade tomato sauce using Stillman's tomatoes and cheese from Appleton Farms Pollo all Romana: Roman-style Chestnut Farms chicken with pan-fried peppers and other seasonal veggies from Siena Farm Crostata (fruit tart) with fresh seasonal fruit from Stillman's Farm and Red Apple Farm This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Oct 20
  • Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece

    It's all Greek to us! This fall, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with TWO traditional menus from Greece. One menu focuses on classic flavors from inland recipes and the other showcases fresh-caught fish prepared in a coastal tradition. Travel with us to the heart of Greece and the far flung isle of Santorini and soak up the fresh flavors, spices, and techniques that would make your γιαγιά (grandma) proud. Learn how to cook new flavors with a seasonal & local twist on the traditional flavors at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, October 13 from 5:00-7:00 pm | Santorini Sunday, October 21 from 4:00-6:00 pm | Santorini Sunday, November 18 from 4:00-6:00 pm | Santorini Sunday, December 9 from 1:00-3:00 pm | Athens Saturday, December 15 from 5:00-7:00 pm | Athens Sunday, December 30 from 4:00-6:00 pm | Athens Santorini Menu: Pantzaria Me Skordalia: Roasted Beets from Stillman's Farm with Garlic-Potato Spread using veggies from Siena Farm Greek-Baked Red's Best White Fish with Ultra Crispy Roasted Potatoes and Lemon-Oregano Sauce from Siena Farm Melopita (Ricotta Honey Cake using Boston Honey Company honey and ricotta from Appleton Farms) Athens Menu: Dakos Salata (toasted bread, tomato, caper, and feta salad sourcing from Stillman's Farm and Appleton Farms) Greek-Style Split Chestnut Farm Chicken with Tzaziki and Seasonal Roasted Vegetables from Siena Farm Ergolavi (Greek Almond Cookies) using Almonds from Q's Nuts Both menus can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Oct 21
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share.  Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe.   Baking School is scheduled for Sundays from 1:00-3:00 pm. Challah and Rye Bread Dates: October 7, October 21, November 4 Get ready to get your hands in some dough and join us for our traditional challah and rye bread baking class. Master the science of bread baking with these two classic loaves. We'll start out with a soft and yeasty challah bread and end with a chewy rye bread. Each attendee will make one (1) challah loaf and one (1) rye loaf to take home. Baguettes and Brioche Dates: November 18, December 2, December 16 A classic French bread class you knead! You'll master the simple techniques to making the perfect crispy baguette loaf, while you also perfect the soft tender crumb of the sweet brioche. Each attendee will make one (1) baguette and one (1) loaf of brioche to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Oct 21
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Oct 25 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Oct 25
  • Market Test KITCHEN

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Go to the link to the left to see vendors & dates. Please RSVP through the link so we can provide enough samples for everyone!

    Oct 26
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: July 14 July 28 August 11 August 25 September 8 September 22 October 6 October 27 November 3 November 17 December 8 December 15 Topics: July 14 - Let's make pasta with Chef Avery at Nella Pasta! Roll out your dough and make different shapes. Plus eat a delicious local pasta dish. July 28 - Anyone for dumplings? Learn how to make veggie dumpling filling and how to fold the perfect dumpling wrapper with Chef Cleo. August 11 - Breakfast is our favorite meal of the day. How about you? Make cinnamon buns and fruit parfaits with Chef Cleo. August 25 - Sushi is fun to make and eat! Create veggie sushi from scratch with guest chef Molly! September 8 - Let's bake! Stephanie will teach us how to make chocolate eclairs using farm fresh cream from Appleton and chocolate from Taza. September 22 - Emily from Red Apple Farm is excited to teach us her famous Apple Bread Pudding recipe and teach us about the different apple varieties that grow on the farm. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Oct 27
  • Nella Pasta-Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Chef Avery (@law_of_pasta) will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Saturday, August 18 from 1:00-3:00 pm Sunday, August 19 from 4:00-6:00 pm Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Oct 28
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Nov 1 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Nov 1
  • Market Test KITCHEN

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Go to the link to the left to see vendors & dates. Please RSVP through the link so we can provide enough samples for everyone!

    Nov 2
  • Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Food

    Everyone says fall in New England is the best - and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies - and lucky us - we get to showcase this splendor in a truly seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Sunday, October 14 from 1:00-3:00 pm Saturday, October 27 from 5:00-7:00 pm Friday, November 2 from 6:00-8:00 pm Saturday, December 22 from 1:00-3:00 pm Sunday, December 23 from 1:00-3:00 pm Menu Stillman's Farm bean and romanesco salad with parsley and a warm Chestnut Farm bacon vin dressing Savory Swiss Chard tarts with Soluna Garden Farm spices, Appleton Farms Cream, and local asiago cheese Seared flank steak from Chestnut Farms with fresh mushrooms from Siena Farm Molasses Ginger Spice Cakes with Soluna Garden Farm spices and cream cheese frosting This menu can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Nov 2
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts: First, our Taza chocolate chef will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, July 7, 5:00-6:30 pm Saturday, July 14, 5:00-6:30 pm Saturday, August 4, 5:00-6:30 pm Saturday, August 11, 5:00-6:30 pm Saturday, September 1, 5:00-6:30 pm Saturday, September 8, 5:00-6:30 pm Friday, October 12, 5:00-6:30 pm Saturday, November 3, 5:00-6:30 pm Saturday, December 1, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.  

    Nov 3
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share.  Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe.   Baking School is scheduled for Sundays from 1:00-3:00 pm. Challah and Rye Bread Dates: October 7, October 21, November 4 Get ready to get your hands in some dough and join us for our traditional challah and rye bread baking class. Master the science of bread baking with these two classic loaves. We'll start out with a soft and yeasty challah bread and end with a chewy rye bread. Each attendee will make one (1) challah loaf and one (1) rye loaf to take home. Baguettes and Brioche Dates: November 18, December 2, December 16 A classic French bread class you knead! You'll master the simple techniques to making the perfect crispy baguette loaf, while you also perfect the soft tender crumb of the sweet brioche. Each attendee will make one (1) baguette and one (1) loaf of brioche to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Nov 4
  • Nella Pasta-Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Chef Avery (@law_of_pasta) will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Saturday, August 18 from 1:00-3:00 pm Sunday, August 19 from 4:00-6:00 pm Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Nov 4
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Nov 8 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Nov 8
  • Market Test KITCHEN

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Go to the link to the left to see vendors & dates. Please RSVP through the link so we can provide enough samples for everyone!

    Nov 9
  • Truffle Making Workshop with Taza Chocolate (+ Whiskey Tasting with Bully Boy Distillers)

    Local Whiskey + Chocolate? It's a match made in heaven! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side, plus taste + learn about craft whiskey made from scratch in Roxbury, Mass. This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream, with the addition of the perfect amount of Bully Boy Whiskey for that extra punch of flavor. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Bully Boy Distillers to lead the group through a whiskey and chocolate tasting & pairing class with three different whiskies and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with Bully Boy Whiskies. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache + Bully Boy Whiskey. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Making Workshop with Taza Chocolate (+ Whiskey Tasting with Bully Boy) Saturday, October 6 from 6:00-7:30 pm Friday, November 9 from 6:00-7:30 pm Friday, December 7 from 6:00-7:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility.

    Nov 9
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: July 14 July 28 August 11 August 25 September 8 September 22 October 6 October 27 November 3 November 17 December 8 December 15 Topics: July 14 - Let's make pasta with Chef Avery at Nella Pasta! Roll out your dough and make different shapes. Plus eat a delicious local pasta dish. July 28 - Anyone for dumplings? Learn how to make veggie dumpling filling and how to fold the perfect dumpling wrapper with Chef Cleo. August 11 - Breakfast is our favorite meal of the day. How about you? Make cinnamon buns and fruit parfaits with Chef Cleo. August 25 - Sushi is fun to make and eat! Create veggie sushi from scratch with guest chef Molly! September 8 - Let's bake! Stephanie will teach us how to make chocolate eclairs using farm fresh cream from Appleton and chocolate from Taza. September 22 - Emily from Red Apple Farm is excited to teach us her famous Apple Bread Pudding recipe and teach us about the different apple varieties that grow on the farm. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Nov 10
  • Farm-to-KITCHEN Cooking Class: All Food leads to Rome

    When it comes to food, do as the Romans do. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of three local wines from The Massachusetts Wine Shop. Dates: Saturday, October 20 from 5:00-7:00 PM Saturday, November 10 from 5:00-7:00 PM Sunday, November 11 from 4:00-6:00 PM Sunday, November 25 from 1:00-3:00 PM Saturday, December 8 from 5:00-7:00 PM Sunday, December 16 from 4:00-6:00 PM Menu: Pasta all'Amatriciana: Nella Pasta with Stillman's Quality Meat guanciale and homemade tomato sauce using Stillman's tomatoes and cheese from Appleton Farms Pollo all Romana: Roman-style Chestnut Farms chicken with pan-fried peppers and other seasonal veggies from Siena Farm Crostata (fruit tart) with fresh seasonal fruit from Stillman's Farm and Red Apple Farm This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Nov 10